[Sca-cooks] Re: Pork shank
RUTH EARLAND
rtannahill at verizon.net
Tue Jan 17 03:35:57 PST 2006
You've got a fresh ham.
Other posters are right about "low and slow," but cooking at temperatures
below 325 is not recommended by the USDA. I'm not sure what they have to say
about smokers.
This link
http://www.bellaonline.com/articles/art15883.asp
recommends 325 for 18 to 20 minutes per pound, but I'd go with 20-22.
Another thing you might consider is boiling it. Get water or a wine/water
mix up to a rolling boil add the pork, bring it back to a simmer, and let it
go until cooked. You can finish it in the oven at a very high temperature
for a little while to crisp the skin.
Fresh ham has a nasty habit of drying out. You can mitigate this by brining
it first. Use 3 cups kosher salt per gallon. I would recommend brining for 2
days. Boiling will also keep it from drying out if you go that route.
Good luck.
Berelinde
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